Serves: 4
Ingredients for Sukhi Bhaaji:
- Potatoes – 5 large ones, partially cooked and cut small
- Onions – 1, chopped tiny
- Asafoetida – ¼ teaspoon
- Mustard seeds – ½ teaspoon
- Cumin Seeds – ½ teaspoon
- Curry leaves – 6 (optional)
- Turmeric powder – ½ teaspoon
- Salt to taste
- A tiny pinch of sugar (optional)
- Oil – 2 tablespoons
- Green chillies – 2, cut into rounds
- Water – ½ cup (add water a couple of tablespoons at a time and not all at once)
- Garnish – Finely chopped Coriander leaves
Method for Sukhi Bhaaji:
- To a Kadhai/ wok on medium heat add 2 tablespoons of oil followed by mustard seeds and asafoetida. Wait for the mustard to pop, immediately add in cumin seeds and if using, curry leaves.
- Slide in the chopped onion, fry until translucent and add the chopped potatoes, turmeric powder, salt and sugar.
- Mix well and cook stirring every once in a while until the potato pieces are cooked but still whole.
- Add water a tablespoon or two at a time to achieve preferred consistency. You want a moist Bhaaji and not a runny one.
- Throw in the chillies, mix well. Turn off heat, garnish with finely chopped coriander leaves.
- Serve hot with Puris.
Ingredients for Tomato Salaad:
- Tomatoes – 4, sliced not too thin
- Onions – 3, sliced
- Cumin seeds – 1 teaspoon
- Mustard seeds – ½ teaspoon
- Green chillies – 1, cut into rounds
- Red Chilli Powder – 1 teaspoon
- Salt to taste
- Tomato ketchup – 1 teaspoon
- Oil – 1 teaspoon
- Garnish – Finely chopped Coriander leaves
Method for Salaad:
- To a Kadhai/ wok on medium heat add oil followed by mustard seeds, wait for the mustard to pop. Immediately add in cumin seeds and chopped green chilli.
- Slide in chopped onion, fry for a minute and add the tomatoes, red chilli powder, turmeric powder, salt and tomato ketchup.
- Mix well and cook for a couple of minutes. You want the onions and tomatoes to cook but not turn squishy.
- Serve with Sukhi Bhaaji and Puri.
Ingredients for Puri: (makes about 20 puris)
- Wheat flour -1 cup
- Plain flour – 1 cup
- Semolina – 2 tablespoons
- Oil – 2 tablespoons
- Water – ½ – ¾ cup
- Salt to taste
- More Oil for deep frying
Method for Puri :
- To a large mixing bowl add the flours, semolina and salt. Mix well.
- Mix the oil into the flour with your fingers until you have a sandy mix.
- Add water ¼ cup at a time and knead it into the flour until you have a soft dough.
- Cover the dough with a damp cloth and set aside for an hour.
- After one hour divide the dough into small balls no larger than a lime.
- Using a little oil, grease the rolling pin and your work counter and roll each into 3″ – 4″ diameter disks.
- To a kadhai/ wok on high heat add the oil and deep fry the puris in hot oil.
- Serve with Sukhi Bhaaji and Salaad.